Carnival Fritters

Method

1. In a bowl, combine whole eggs, a pinch of salt, and sugar. Beat with an electric mixer for 4-5 minutes until the mixture becomes pale and the sugar is completely dissolved.
2. Add the grated lemon zest and the lemon juice (or limoncello, Strega, or rum). Continue mixing for another minute.
3. Add the milk and mix for 30-40 seconds until well combined.
4. Sift the flour. Add the flour in three parts, mixing gently with a whisk after each addition. On the third addition, add the baking powder (8-10 g) along with the last portion of flour. Mix until smooth and no lumps remain.
5. Heat peanut oil (or sunflower oil or lard) in a deep pan to 170°C (340°F). Use a probe thermometer to maintain the temperature.
6. Using two spoons, scoop a portion of batter and carefully drop it into the hot oil. Fry in batches without overcrowding, turning frequently, for about 5 minutes until golden brown.
7. Remove the fritters with a slotted spoon and drain on paper towels. While still hot, roll them in granulated sugar or dust with powdered sugar.
8. Optionally, fold 50-60 g of raisins (soaked and drained) and/or pine nuts into the batter before frying for a variation.